Amazing Moist Turkey Meatloaf Recipe
Introduction
Perfectly seasoned and incredibly moist homemade turkey meatloaf. This easy turkey meatloaf is packed with flavor and makes the ultimate comfort food dinner!
Ingredients
- 2 lbs ground turkey (93/7 lean-to-fat ratio recommended)
- 1 cup breadcrumbs (plain or seasoned)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1/2 cup milk
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
- Add ground turkey, beaten eggs, cooked onion-garlic mixture, ketchup, Worcestershire sauce, salt, pepper, thyme, oregano, paprika, and chopped parsley to the breadcrumb mixture.
- Using your hands or a fork, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf dense.
- Transfer the mixture to the prepared loaf pan or shape into a loaf on the baking sheet.
- In a small bowl, mix together the brown sugar and Dijon mustard. Spread this glaze evenly over the top of the meatloaf.
- Bake for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
- Remove from oven and let rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meatloaf moist.
- Slice and serve warm with your favorite sides.
Pro Tips & Notes
- Keep It Moist: Don't skip the milk-soaked breadcrumbs – they're key to maintaining moisture in lean turkey meatloaf.
- Avoid Overmixing: Mix ingredients just until combined to prevent a tough, dense texture.
- Rest Before Slicing: Letting the meatloaf rest for 10 minutes after baking prevents it from falling apart and keeps it juicy.
- Check Temperature: Always use a meat thermometer to ensure the center reaches 165°F for food safety.
- Customize Flavors: Add diced bell peppers, grated carrots, or swap herbs to match your taste preferences.
Nutrition Facts (per serving)
- Calories: 380 per serving
- Protein: 35g
- Carbohydrates: 28g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 145mg
- Sodium: 680mg
- Fiber: 2g
- Sugar: 12g
Frequently Asked Questions
- Q: Can I use ground chicken instead of turkey? A: Yes, ground chicken works well as a substitute, though it may be slightly less moist.
- Q: How do I store leftovers? A: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Q: Can I freeze this meatloaf? A: Yes, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in refrigerator before reheating.
- Q: What sides go well with turkey meatloaf? A: Mashed potatoes, roasted vegetables, green beans, or a fresh garden salad are all excellent choices.
- Q: Why is my meatloaf dry? A: Overbaking or using ground turkey that's too lean (99/1) can cause dryness. Stick to 93/7 ratio and check temperature early.